Ingredients:
2 pangasius filets
1 salmon filet
White wine
A few shrimps
1 clove of garlic
Lemon
Salt
Pepper

Fish filets should always be rinsed with cold water and patted dry before preparation. Cut the pangasius filets in half lengthwise. Cut the salmon filet into quarters. Wrap each salmon filet piece into a piece of pangasius and secure with a wooden toothpick.

Fry the rolls on both sides for a minute, add a dash of white wine and simmer for a few minutes. Stir fry the shrimps and chopped garlic in some oil and lemon juice. Sprinkle the salmon rolls with some salt and pepper and top with shrimps and a slice of lemon.

After I had a chat with Robert-Gilles the other day, I couldn’t stop thinking about salmon teriyaki. This is one of my all time favorite Japanese dishes and it is one of those really simple to make ones. When looking for teriyaki recipes, you will find many different versions. I like the most basic one, which is probably also the most authentic. Here’s how I put salmon teriyaki on the table in about 5 minutes:

Ingredients:
Japanese soy sauce
Mirin
Sake
Salmon filets

Wash the salmon filets under cold running water and pat dry with paper towels. Rub some sunflower oil onto the filets and place in a hot frying pan. Cooked salmon is very fragile, so you don’t want to turn the filet over more than once. You can see the side of the salmon filets change color when being cooked, so you can see when it’s time to flip it over. After frying the second side for a bit, turn down the heat to medium and pour some soy sauce, mirin and sake over the filets. I like to use about 3 parts soy sauce, 2 parts mirin and 2 parts sake, but you can experiment with the ratios to get the taste to your liking. Let the sauce cook a bit, until it has reduced to about half of its original volume.

Carefully place the salmon filets on plates and pour a little of the teriyaki sauce over them. The fish can be served with rice, but I like to serve it by itself. This makes a great late night snack!